One of the gifts of summer are vine ripe field tomatoes. With all due respect to hot house tomatoes, they just aren’t the same. Needless to say I make a lot of tomato salads in the summer when tomatoes are vine ripened and sweet. Try to find a variety of tomatoes, preferably heirloom and combine colours, shapes, sizes and flavours. This is one case when I say the more the merrier. Tomatoes do not require much in a salad. Serve with a sprinkling of Fleur de Sel and a drizzle of good, fruity, extra virgin olive oil and you are done. The tomatoes have enough acidity so vinegar is not required but suit yourself, if you want a drizzle of good balsamic vinegar then go for it. A chunk of lush, soft fresh buffalo mozzarella is delicious with this salad. Don’t forget to serve some grilled bread alongside to soak up the juice.
Variety of fresh, vine ripened tomatoes
Fresh, soft chunk of Buffalo Mozzarella
Some green leaves, choose some of the following:
Basil leaves, shredded
A few slices of grilled bread, drizzled with a bit of olive oil
Good quality extra virgin olive oil
Balsamic vinegar or balsamic crèma, optional
This salad cannot be made in advance. Tomatoes are best when eaten shortly after you cut them.
Slice the tomatoes crosswise and arrange on a platter or individual plates.
Lay a chunk of soft bocconcini over the tomatoes.
Drizzle olive oil over the tomatoes and cheese.
Scatter a few green leaves over the salad.
Sprinkle Fleur de Sel over everything and a twist or two of freshly ground pepper.
Drizzle with balsamic vinegar if using.
Serve immediately with grilled wedges of good bread drizzled with olive oil.